5 Showstopper Beef Dishes and Wine Pairings for Your Holiday Table

11.23.2022

Nothing says “special holiday meal” like a delicious, nutritious beef dish. Here are five showstopper beef recipes, each with a wine pairing to complement the rich, complex flavors of your beef-focused main dish.

1. Rosemary and Thyme Prime Rib

Wine pairing: Grenache

When you have a first-rate cut of beef, you only need a few ingredients and time to make something even a chef would raise a glass to. This rosemary and thyme prime rib recipe is a great example. All you need is an eight-pound Black Angus rib roast, salt, pepper, thyme, rosemary, and butter. After resting in a salt crust overnight and being coated with butter, the roast goes into the oven for 3.5 hours. Once it’s out of the oven, the roast is seared on all sides in a hot pan to create an Instagram-worthy, browned crust.

Serve with Grenache and its berry flavors, cinnamon, and medium tannins will round out the buttery, herb-fragrant prime rib.

2. New York Strip Steak with Pomegranate Balsamic Sauce

Wine Pairing: Cabernet Sauvignon

Make your home feel like a steakhouse this holiday season with our New York strip steak recipe topped with a tart pomegranate-balsamic sauce. The pan sauce’s acidity is a perfect partner to juicy New York Strip steak. This recipe was created by Montana Rae, a Colorado sommelier, wine educator, and foodie.

Now, for wine. Take a note from Montana Rae and pick a California Cabernet Sauvignon with blackberry and plum flavors to equalize the steak and pomegranate sauce.

3. Beef Wellington

Wine Pairing: Pinot Noir

If we were to assemble a list of distinguished beef dishes, Beef Wellington would be number one. Invented in 1815 for the first Duke of Wellington and his victory at the Battle of Waterloo, the dish has since been a mark of culinary artistry beloved by pros like Gordon Ramsey.

Our Beef Wellington recipe is a simplified take on a classic, restaurant-worthy dish. Black Angus tenderloin is salted, seared on all sides, and brushed with Dijon mustard. Then the beef is covered with a mushroom, onion, and chestnut mixture, wrapped in prosciutto and puff pastry, and baked. After baking, the roast emerges with a golden-brown pastry crust and a tender interior. Rest for 10 minutes before slicing—and make sure to take a pic for social, because this is a dish to remember.

Serve your Beef Wellington with Pinot Noir. Look for something light, fruity, and slightly acidic as a counterpoint to the beef and mushrooms’ earthy, lush flavors. Pinot Noir is very food-friendly and will work well with other dishes on your holiday table.

4. New York Strip with Béarnaise Sauce

Wine Pairing: Chardonnay

New York Strip is elegant and flavorful all on its own. But when your friends and family visit for the holidays, why not elevate your steaks with creamy Béarnaise? Try our easy recipe.

First, sear your steaks with a drizzle of oil. After you flip the steaks, add a few sprigs of rosemary and cover with foil. Now, it’s time for the sophisticated sauce. Béarnaise starts with shallot, tarragon, salt, pepper, and sherry vinegar. The mixture is reduced before being whipped up with egg yolks. Once the sauce is fluffy, melted butter is gradually incorporated for a smooth texture. The sauce is finished with a splash of lemon juice, salt, and pepper. Add the Béarnaise to your steaks and make this gourmet dish the focus of your table.

It may surprise you that we’re recommending Chardonnay with this dish, but The Washington Post said, sometimes the old rules (i.e., red wine with red meat) just don’t fly. Let’s be rebels and pair steak and Béarnaise sauce with a full-bodied, oaky Chardonnay.

5. Chuck Roll Roast

Wine Pairing: Bordeaux

Last but definitely not least is our tried-and-true chuck roll roast recipe. It’s one to bookmark because it’s easy to make and endlessly versatile, whether you’re making Sunday dinner for you and your partner or a celebratory feast for the whole family.

Season your chuck roast with salt and pepper and sear on all sides. Add garlic, tomato paste, red wine, beef stock, bay leaf, and thyme. Cover and cook for about 4 hours before adding vegetables (such as carrots, celery, onions, and potatoes). Remove the roast from the oven when it’s fork-tender and rest before carving. Serve with your roasted veggies and dig in!

This flavor-rich meal deserves a great glass of wine. Full-bodied, dry, and high in tannins, Bordeaux is a robust partner to a rich cut like our chuck roll roast.

Looking for more recipes for the holidays? Our growing collection of soups, stews, main dishes, and more stars tender, highly marbled 1855 Black Angus Beef, and is sure to impress your guests any season.